Thursday, October 25, 2012

Portobello Fajitas

I created this recipe out of desperation, our On the Border Restaurant closed years ago. I missed their Portobello Fajitas so much. Once I found a suitable chimichurri, the logical next step was to prepare my favorite fajitas. They are delicious, smokey and a great light meal. I hope you enjoy as much as I did.

Portobello Fajitas
Serves 4

4 portobello mushroom caps
2 zucchini, sliced into 1/4” planks
1 purple onion, sliced into 3 rounds
1 poblano pepper, halfed, stemmed and seeded
1 red bell pepper, halfed, stemmed and seeded
1 lb frozen corn
Steak seasoning [recipe follows]
olive oil
lime juice
Worcestershire sauce
Chimichurri sauce [recipe follows]

Preheat grill. Prepare corn as directed on package and set aside. Meanwhile, season veggies with steak seasoning, drizzle of olive oil, lime juice and Worcestershire sauce. Grill veggies for about 5 minutes a side on a high grill. Remove veggies. Chop zucchini, onion, and peppers into bite side pieces add to corn and stir to combine. Slice mushrooms into 1/2“ slices.

To serve, place 1/4 of corn mixture in the center of each plate. Top with one of the sliced mushrooms and drizzle with chimichurri sauce.

Enjoy as is or accompany with the usual set up of warm flour tortillas, shredded cheese, pico de gallo, guacamole and sour cream


3/4 of a large bunch of fresh flat leaf parsley, washed, stemmed and dried
1/4 of a large bunch of cilantro, washed, stemmed and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar, or more to taste
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Finely chop the parsley and garlic in the food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and processing brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Don't over process; the chimichurri should be fairly coarse. Will keep in the refrigerator for several weeks.

Steak Seasoning

1 tsp salt
1 tsp seasoned salt
1 tsp granulated garlic
1 tsp onion salt
1 tsp black pepper

Blend all ingredients in a glass jar, store in a cool dark place. Use to season beef. Great on steak.

Linking to:
Carole's Chatter: Food on Friday - Corn
Carole's Chatter; Food on Fridays: Sauces
Food of the World: Mexico

1 comment:

  1. Hi Denise,
    I just love Portobello's and what a great idea to use them in fajitas, can't wait to try this! Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen


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